Ice cream and chilled desserts
Inspired by Cuba’s abundance of tropical fruit, this sorbet is made by blending ripe mango with coconut milk and lemon juice, then freezing the mixture. It contains no dairy and makes a light dessert that is easy to bring to a picnic.
Blend the peeled mango with the coconut milk, lemon juice and sugar until smooth.
Pour the mixture into a wide, shallow dish and smooth the surface.
Place the dish in the freezer and freeze for 4 hours, stirring occasionally with a fork.
Flake the frozen sorbet with a fork and serve immediately.
Important: Make sure the mango is fully ripe before blending; otherwise, the sorbet may turn out sour and fibrous.
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